ReceptnaptárSweet yeast buns with curd cheese and honey (drożdżówka z serem)
Drożdżówka is a classic of Polish bakeries: a small, soft yeast bun with vanilla curd cheese cream in the middle. It is a favourite for breakfast, with coffee and as an afternoon snack, and you will find it on bakery counters almost everywhere. At home it takes an hour and a half, and the honey drizzled on at the end gives it a glossy, sweet surface.
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Ingredients
Method
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- Activate the yeast in the lukewarm milk with 1 tbsp of the sugar for 10 minutes.
- Knead the flour, the rest of the sugar, the salt, the egg, the melted butter and the yeasty milk into a smooth dough.
- Cover the dough and leave it to rise in a warm place for 45 minutes, until doubled in size.
- Meanwhile, mix the curd cheese with the egg yolk, sugar and vanilla sugar.
- Divide the risen dough into 8 equal balls and flatten them into small round discs.
- Press a hollow into the middle of each and fill it with the cheese cream.
- Place them on a tray lined with baking paper and leave to rest for another 15 minutes.
- Bake in an oven preheated to 180 °C for 18-20 minutes until golden brown.
- Drizzle with honey while still warm.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Warm the milk only until lukewarm, because hot milk kills the yeast and the dough will not rise.
- After the second rest, gently reshape the hollow if necessary, because the dough rises and the curd cheese would otherwise run off it.
- Use dry, crumbly curd cheese and squeeze it out if it is wet, because a watery filling soaks through the middle of the bun.
Frequently asked questions
Can I add fruit?
Yes, a few blueberries, plums or cherries on top of the curd cheese look lovely and taste delicious. Fruit drożdżówka are also very widespread in Poland.
How do I keep them fresh?
In a box until the next day, then in the freezer. Wrap the cooled buns individually, then reheat them in the oven for a few minutes.
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